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Ground turkey is a great replacement for ground beef, especially if you are eating more than 1-2 servings a week, but it is usually less flavorful. This loaf is a great and easy solution. The flavors blend so well and the loaf is so moist and delicious.

It is a really easy recipe to throw together (and tailor to your own tastes). I made it the day before I cooked it and just kept it in the fridge in the loaf pan. It helped develop the flavor and then it was ready to just throw in the oven when I got home.

I forgot to take pictures of this recipe, but I doubt I could have made meatloaf look pretty anyway. This loaf is beautiful on the inside ;)

Crack the egg into a medium-sized bowl, add mustard and soy sauce and beat with a fork. Add the turkey, breadcrumbs, sun-dried tomatoes, olives, red onion, garlic, cheese, salt, pepper, and herbs to the bowl. Using the fork, fold all the ingredients into the turkey until well-combined – but don’t over mix. Turn the mixture into a greased 5″x9″ loaf pan (a muffin tin can also be used for individual portions) and smooth the top, then place the two slices of prosciutto (if using) on the top of the meatloaf. Refrigerate overnight or bake for about 45-50 minutes, or until internal temperature has reached165 degrees.

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Chili or stew? What’s the difference? … Chili is a type of stew made with beans!

When I made this recipe I thought it should be called a stew not a chili but I guess, technically, it is a chili! Anyways, call it whatever you want, either way it is absolutely delicious!

At first I thought this recipe sounded a bit odd, but I have a bit of an addiction to butternut squash (it is the BEST pureed into the sauce for Mac & Cheese) so I had to try it. I also happen to love coconut milk, but I never thought of putting them together! What an epiphany (definitely had to look up how to spell that).

1 tbsp red curry paste (or a little more if you really like it!)
salt and pepper to taste

Topping

fresh cilantro

Greek yogurt/sour cream

green onions

feta cheese

Directions:

In a large soup pot over medium-high heat, saute the onion, carrot, and celery in olive oil until softened, and a little browned.

Add the ground turkey (if using) and garlic, breaking it up with a spoon until it’s cooked through and slightly browned.

Add the squash, apple, chili powder and cumin, continuing to stir and cook for a few minutes until fragrant, then stir in the broth, coconut milk, beans, quinoa, salsa, tomato paste, curry paste, salt and pepper. Mix well. Bring to a simmer, and cook for about 30 minutes, stirring occasionally, until the squash is tender and the mixture is thick (if you want it thicker cook it longer – but keep in mind you will be reheating leftovers and don’t want it to turn to mush!)

Top with toppings and serve with a side salad …or even better, fresh made bread for scooping.

Slow-cooker directions: Cook the turkey, then toss all the ingredients except the toppings into the slow cooker and simmer on low for 6 hours.